2 pork chops
salt and black pepper
120 ml cider
1 tbsp wholegrain mustard
60 ml cream
1 Pat the pork chops dry with kitchen paper. If the pork chops are very thick, place them in between two sheets of cling film and bash them with a rolling pin until thinner. Season the chops.
2 Heat the oil in a pan over a high heat until very hot. Reduce the heat to medium-high and add the pork chops. Don't touch the chops for 4-5 minutes until one side is well browned, then turn them over and cook for another 3-4 minutes until fully cooked through. Turn the heat down if necessary.
3 Remove the pork chops to a plate and tent loosely with tin foil. Allow them to rest for 3-4 minutes while you prepare the sauce.
4 Place the same pan back on a high heat and add the cider. Use a wooden spoon to scrape the sticky bits off the bottom of the pan. Bring to a boil, then turn the heat down to medium and cook for one minute. Stir in the mustard and cream and season with salt and lots of black pepper.
5 Place the pork chops on serving plates and pour over the mustard sauce. Serve immediately with mash, mushrooms and green vegetables.